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Classic Vichyssoise
CLASSIC VICHYSSOISE THE TAMPA TRIBUNE
4 medium leeks 1 cup half-and-half
4 medium potatoes 1 cup milk
1 medium onion 1½ teaspoon salt
1 garlic clove White Pepper
3 TB. butter 2 TB. chopped fresh parsley
4 cups chicken stock
Wash leeks thoroughly. Trim the leeks to about
2 inches from the top of the bulb, discarding
the coarse leaves. Cut leeks into thin slices.
Peel potatoes and onion and cut into thin
slices. Peel and mince garlic.
Melt butter in large kettle. Add leeks, pota-
Card 1 Back:
toes and onion and saute over medium heat for
4-5 minutes. Add chicken stock and simmer,
covered, for about 15 minutes, or until vege-
tables are tender.
Puree mixture in a food processor or blender.
Stir in cream and milk.
Chill. Season with salt and pepper. Taste and
adjust seasoning if necessary. At serving
time, garnish with parsley.
Yield: 8 servings.
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# Classic Vichyssoise
*The Tampa Tribune*
*Yields 8 servings*
## Ingredients
- 4 medium leeks
- 4 medium potatoes
- 1 medium onion
- 1 garlic clove
- 3 Tbsp butter
- 4 cups chicken stock
- 1 cup half-and-half
- 1 cup milk
- 1 1/2 tsp salt
- White pepper, to taste
- 2 Tbsp chopped fresh parsley
## Instructions
1. Wash leeks thoroughly. Trim the leeks to about 2 inches from the top of the bulb, discarding the coarse leaves. Cut leeks into thin slices.
2. Peel potatoes and onion and cut into thin slices. Peel and mince garlic.
3. Melt butter in a large kettle. Add leeks, potatoes, and onion and sauté over medium heat for 4–5 minutes.
4. Add chicken stock and simmer, covered, for about 15 minutes, or until vegetables are tender.
5. Puree mixture in a food processor or blender.
6. Stir in half-and-half and milk.
7. Chill. Season with salt and white pepper. Taste and adjust seasoning if necessary.
8. At serving time, garnish with parsley.